Classic Dry Rub Recipes For Any Meat Or Vegetable

Dry rubs are mixtures of dry spices that are known to give meats very interesting and different tastes. But rubs also create textures, or crusts, on the surfaces of the meats that help to seal in the natural juices. One thing to always remember, when using a dry rub recipe, is that although the longer you keep the rub on the meat, the more pronounced the flavors of the spices will get into the meat. But if you leave the rub on too long, you run the risk of the rub spices pulling the juices out of the meat, causing it to become dry when cooked. This is especially true if the dry rub recipe uses quite a bit of salt or sugar.

Here are some guidelines on how long you should keep the rub on the meat before cooking:
1 to 15 minutes-Small foods, such as cubed meat, shellfish, and vegetables
15 to 30 minutes-Thin cuts of boneless meat, such as fish fillets, boneless chicken breasts, chops, steaks, and pork tenderloin
30 to 90 minutes-Thicker cuts of boneless or bone-in meat, such as whole chickens, beef roasts, beef or pork ribs, and leg of lamb
2 to 8 hours-Big or tough cuts of meat, like beef brisket, whole hams, turkeys, and pork shoulders or pork butts

Here are four classic dry rub recipes that will help you cook just about any meat, and for any occasion. Most use similar base ingredients, but all give a specific taste to the meat or vegetable. Double any of the recipes if needed:

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Saving money on great food with classic chicken stock, demi glace, and other gourmet sauces

Some of us are lucky enough to have professional culinary training. Then again, maybe luck is not really a factor. Good culinary schools are grueling. Anyone who knows a trained chef has probably heard the stories about how hard it is to make it through, and getting started in a professional kitchen is even harder. It can be a nightmare. It’s not for everyone. But you don’t have to go quite that far to make some really good meals at home. There are many reasons for learning some new cooking skills, including health factors, financial factors, and even some social factors. Here are a few things to consider when you want to make some great meals at home while you have fun and save some money.

Most cooks and chefs seem to agree that fresh ingredients are the key to good dishes. A few professional chefs have even confessed that they do not have to really do much to make a meal great when the ingredients are of the highest quality. They just let the ingredients speak for themselves. When it comes to buying foods and ingredients, it really is worth it to try to buy from local, privately owned businesses when you can. This is especially true with produce. Farmers’ markets are popping up all over the place, and they are making it easier than ever to buy great, fresh produce at low prices. It may be easier to go out at 2am to an all-night grocery store chain, but some of them can be pretty pricey, especially if you are trying to get organic produce. If you can find a family green grocer who is a regular at a local flee market, farmer’s market, or market district store, it’s a good idea to become pals. Family owned produce businesses tend to provide great fruits and vegetables at really good prices. Once you get to know the owners, they usually give even better deals, especially if you tend to buy a lot at a time. While you are at it, it’s not a bad idea to ask for advice on cooking the things you buy, and just on cooking in general. Many of these grocers have been in business for decades, talking with customers and exchanging ideas and recipes. They usually have some great recipes and advice for making everything from seasoned squash to a great chicken stock.

Another thing that you can do to take your cooking to the next level is to check out the gourmet sauces available on some websites. You can get everything, from hot sauce to barbeque sauce to the perfect demi glace sauce, bottled and ready to go, and usually at a reasonable price. These sound like they would be easy enough to make yourself, but they are usually not. Sauces usually have a lot to them, beyond the basic ingredients. Many chefs say it takes them years to really perfect certain sauces. It’s really easy to mess up a sauce, but the ones that are done right can really make a dish. You can make an average chicken breast, brisket, fish fillet, or vegetarian dish taste like something from a five star restaurant with the right sauce. It’s worth it to check out some of the sites, experiment, and see which sauces work best with your cooking patterns.

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Classic Dry Rub Recipes For Any Meat Or Vegetable

Dry rubs are mixtures of dry spices that are known to give meats very interesting and different tastes. But rubs also create textures, or crusts, on the surfaces of the meats that help to seal in the natural juices. One thing to always remember, when using a dry rub recipe, is that although the longer you keep the rub on the meat, the more pronounced the flavors of the spices will get into the meat. But if you leave the rub on too long, you run the risk of the rub spices pulling the juices out of the meat, causing it to become dry when cooked. This is especially true if the dry rub recipe uses quite a bit of salt or sugar.

Here are some guidelines on how long you should keep the rub on the meat before cooking: 1 to 15 minutes-Small foods, such as cubed meat, shellfish, and vegetables 15 to 30 minutes-Thin cuts of boneless meat, such as fish fillets, boneless chicken breasts, chops, steaks, and pork tenderloin 30 to 90 minutes-Thicker cuts of boneless or bone-in meat, such as whole chickens, beef roasts, beef or pork ribs, and leg of lamb 2 to 8 hours-Big or tough cuts of meat, like beef brisket, whole hams, turkeys, and pork shoulders or pork butts

Here are four classic dry rub recipes that will help you cook just about any meat, and for any occasion. Most use similar base ingredients, but all give a specific taste to the meat or vegetable. Double any of the recipes if needed:

Continue reading “Classic Dry Rub Recipes For Any Meat Or Vegetable”